摘要
以连翘叶、白砂糖、明胶、卡拉胶及柠檬酸为原料,研制一种连翘叶凝胶软糖。通过单因素及正交试验进行配方优化,以色泽、弹性、形态、口感、口味为指标,采用模糊数学法进行感官评价及数据分析,最终得到连翘叶软糖制备的最佳工艺为连翘叶浓缩液12 g,复合凝胶剂3.5 g(明胶∶卡拉胶=2∶1,质量比),白砂糖15 g,柠檬酸0.15 g,以此配方研制的连翘叶软糖口感独特、风味诱人,具有一定的咀嚼性和弹性。
A type of Forsythia suspensa leaves soft sweets was prepared with Forsythia suspensa leaves, white sugar, gelatin, carrageenan and citric acid. The processing formula of Forsythia suspensa leaves soft sweets was optimized by single factor and orthogonal tests, combining with sensory evaluation method of fuzzy mathematics. The specific sensory evaluation indicators included color, elasticity, appearance, chewiness and taste. The results showed that the optimum conditions were： Forsythia suspensa leaves concentrate 12 g, composite gelling agent 3.5 g （gelatin ： carrageenan = 2 ： 1, mass ratio）, white sugar 15 g, citric acid 0.15 g. The Forsythia , attractive fragrance, certain chewiness
作者
王小敏
张文慧
张林婷
杨钰昆
WANG Xiao-min;ZHANG Wen-hui;ZHANG Lin-ting;YANG Yu-kun(College of Pharmaceutical and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,Shanxi,China;School of Lite Science,Shanxi University,Taiyuan 030006,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第24期98-103,共6页
Food Research and Development
基金
山西省应用基础研究项目(201601D021116)
山西中医学院博士科研启动基金项目(2016BK11)
关键词
连翘叶
软糖
模糊数学法
感官评价
工艺
Forsythia suspensa leaves
soft sweets
fuzzy mathematics
sensory evaluation
processing
